THC-Infused Thin Mint Cookies with Falcanna RSO

By Jeff Eckenrode

Quick Answer: Make THC-infused Thin Mint cookies at home with Falcanna RSO using this easy cannabis edible recipe. Learn why butter helps THC infusion, how to prepare chocolate peppermint cookies step by step, plus baking tips and storage methods to keep infused edibles fresh, potent, and perfect for sharing or special occasions.

THC-infused RSO and edibles

Chocolatey, crunchy and delightful. Who doesn’t like a thin mint cookie, after all?

We’ve combined the nostalgic and delicious flavors of thin mints with the perfect cannabis strain to compliment it: Falcanna’s RSO Thin Mint Cookies!

It’s the perfect THC-infused recipe to share with friends and is sure to be a hit at your next party.

Why Infuse Thin Mint Cookies with THC?

Not only are thin mint cookies delicious and flavorful, they taste fantastic fresh out of the over or the freezer!

And luck would have it that one of its main ingredients, butter, consists mostly of fats. Which makes it a perfect base to infuse products like THC oil into!

Ready to start? Then here’s what you’ll need:

Ingredients for making THC-Infused Thin Mint cookies with Falcanna RSO:

Cookies

3/4 cup butter, softened to room temperature

1 cup granulated sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon peppermint extract*

1 and 1/2 cups all-purpose flour

3/4 cup unsweetened natural cocoa powder

1 teaspoon baking powder

1/8 teaspoon salt
1 mL of CBD RSO (Rick Simpson Oil)

Toppings

14 ounces quality semi-sweet chocolate, coarsely chopped

1/2 teaspoon canola or vegetable oil

1/4 teaspoon peppermint extract*

Instructions for making THC-Infused Gorilla Thin Mint Cookies:

Place your Falcanna RSO oil syringe in a cup of hot water for about 5-10 minutes. This will help the RSO become less solid and flow much more easily when dispensing it from the syringe.
While your RSO warms up, using a handheld mixer or stand mixer fitted with a paddle attachment in a large bowl, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg, vanilla extract, and peppermint extract on high speed. Scrape down the sides and bottom of the bowl as needed.
Once warmed, top your mixture with 1mL of Falcanna RSO and stir thoroughly to combine.
In a medium bowl, sift the flour and cocoa powder together. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is important to create the right consistency for your thin mint cookies. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill for up to 2 days.
Once chilled, preheat the oven to 350°F. Line 2-3 large baking sheets with parchment paper. Remove one of the dough pieces from the refrigerator and using a 2-inch round cookie cutter, cut in circles. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
Bake for 8-10 minutes or until the edges appear set. The cookies will seem very soft in the centers. Make sure you rotate the baking sheet halfway through bake time. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping in chocolate.
Once the cookies are cool, begin the topping: Melt the chopped chocolate and oil together in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate and oil in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Once melted, stir in the peppermint extract. Dip each cooled cookie completely into the chocolate and use a fork to lift out. Tap the fork gently on the side of the bowl to allow excess chocolate to drip off. Place cookie onto a parchment or silicone baking mat-lined baking sheet. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!
Cover and store leftover cookies at room temperature for up to 2-3 days or in the refrigerator for up to 1 week. The cookies taste delicious cold. I love eaten straight from the freezer!

And voila! You’ve just made a delicious and fun RSO-infused thin mint cookie that’s made from scratch: perfect for special occasions, holidays or weekends with friends.

Storing your THC-Infused Thin Mint Cookies:

Your thin mint cookies will stay fresh at room temperature for about 2-3 days when stored in an airtight container.

If placed in an airtight container your thin mint cookies will last in the fridge for up to two weeks.

Thin Mints, like most Girl Scout cookies, can last up to a whole year in the freezer when stored properly in an airtight container

Where can I find Falcanna RSO?

Whether you’re shopping online or in Redmond, we’re here to help you find what you need, when you need it. That includes RSO from Falcanna!

Currently we carry Sativa and Indica RSO from Falcanna.

What makes RSO by Falcanna Special?

Sativa RSO Dutch Haze
A single-source, full-spectrum RSO made from the classic Dutch Haze cultivar, that offers uplifting, energizing effects that support focus and daytime wellness.

Clean, potent and extra rich in cannabinoids and terpenes, Dutch Haze RSO is made to deliver the full entourage effect without heavy sedation.

Indica RSO Pacific Blue
A full-spectrum, single-source RSO crafted from Falcanna’s flagship strain, Pacific Blue is formulated to promote deep relaxation and restorative evening relief.

This potent, terpene-rich extract supports stress relief, physical comfort, and restful downtime with a balanced, full-bodied experience.

Want to learn more? Visit their website at: https://falcannawa.com/

Want to buy some today? Click on our online menu link below to see our current availability.

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FAQ Thin Mint Cookies with Falcanna RSO

Why use RSO instead of cannabutter for infusing cookies?

RSO makes cannabis edible baking significantly more approachable, especially for beginners. With cannabutter, you have to first decarboxylate flower, then slowly infuse it into butter over hours, then strain and refrigerate — a multi-step process that takes patience and practice to get right. RSO skips all of that. It's a pre-made, fully activated, highly concentrated cannabis oil that you simply warm to loosen and stir directly into your batter. The fat content in butter makes it an excellent carrier for RSO, helping distribute the cannabinoids evenly throughout the dough. One syringe, one step, zero guesswork.

How do you warm Falcanna RSO for baking?

RSO is a thick, viscous oil at room temperature that can be difficult to dispense accurately from the syringe. To loosen it up, simply submerge the sealed syringe in a cup of hot water for 5–10 minutes before use. The gentle heat softens the oil without degrading the cannabinoids, making it flow smoothly and allowing you to dispense exactly 1mL with precision. This step is small but important — trying to dispense cold RSO often results in uneven dosing or the oil sticking to the syringe walls rather than going into your recipe.

Why does butter make a good base for THC infusion in baking?

Fat is essential for THC absorption — cannabinoids are fat-soluble, meaning they bind to fat molecules rather than water. Butter is predominantly fat (typically around 80%), which makes it one of the most efficient carriers for THC in baking. When you stir RSO directly into your butter-sugar mixture, the cannabinoids bind to the fat molecules and distribute evenly throughout the dough. This fat binding also improves bioavailability when consumed, meaning your body can absorb more of the THC compared to eating cannabis in a water-based preparation.

How do you store THC-infused Thin Mint cookies safely?

Proper storage serves two purposes: keeping the cookies fresh and preventing accidental consumption. Store infused cookies in an airtight container clearly labeled as containing THC, kept out of reach of children and pets. At room temperature they'll stay fresh for 2–3 days. In the refrigerator in an airtight container they'll last up to one week. For longer storage, they freeze exceptionally well — up to a full year — and many people find them delicious eaten straight from the freezer, much like the classic Girl Scout version. Always label frozen batches clearly.

How do you control the potency of RSO-infused cookies?

Potency in RSO-infused edibles depends on two things: the strength of your RSO and how evenly it distributes through the dough. Using precisely 1mL of Falcanna RSO in a batch of roughly 24–30 cookies gives you a starting point — divide the total RSO potency by the number of cookies to estimate per-cookie dosing. For example, if 1mL of RSO contains 100mg THC and you make 25 cookies, each contains approximately 4mg THC. Stirring RSO very thoroughly into the wet ingredients before adding dry ingredients is essential for even distribution — uneven mixing can create "hot spots" in some cookies and weaker doses in others.

What makes Falcanna RSO a good choice for edible baking?

Falcanna offers two RSO options that bring different experiences to your edibles. Their Sativa RSO Dutch Haze is a full-spectrum, single-source oil made from the classic Dutch Haze cultivar — it brings uplifting, energizing effects that make it a great choice for daytime or social baking projects. Their Indica RSO Pacific Blue is crafted from Falcanna's flagship strain and promotes deep relaxation and restful evening relief. Both are clean, potent, and terpene-rich — meaning the flavor complexity of the RSO contributes to your finished cookies rather than simply adding a harsh cannabis taste.

Want to learn more about cannabis-infused recipes and edibles?

Then check out our collection of related posts here!